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Easy Chickpea Curry

A close-up shot of a pan filled with a vibrant and flavorful chickpea curry, garnished with fresh cilantro.
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A simple and aromatic chickpea curry, perfect for a satisfying plant-based meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook for 1 minute more until fragrant.
  3. Stir in cumin, turmeric, coriander, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Add drained and rinsed chickpeas, diced tomatoes (with their juice), and coconut milk to the pot. Stir to combine.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, or until flavors have melded. For a thicker curry, simmer uncovered for the last 5 minutes.
  6. Season with salt and black pepper to taste.
  7. Serve hot, garnished with fresh cilantro. This curry is excellent served with rice or naan.

Notes

  • For a spicier curry, increase the cayenne pepper.
  • You can use dried chickpeas, but they will need to be soaked and cooked according to package directions before adding to the curry.
  • This curry freezes well. Let it cool completely before transferring to an airtight container.

Nutrition

Find it online: https://kingscook.com/chickpea-curry-recipe/